Steak, potato, onion, and rutabaga (swede) with a side of red wine gravy or ketchup.

The Oggie (The Traditional Pasty)

Eton Mess

with choice of white balsamic or lemon pesto V dressing.

Mixed greens, red onion, cucumber, and cherry tomatoes

Chicken Liver Pâté

PG Tips British Hot Tea

Coffee

Homemade Lemonade

Coke, Diet Coke, Dr Pepper, Sprite, Root Beer.

Fountain

Housemade Coleslaw (Comish Style)

Hand cut British style chips, cooked in the oven.

Oven Chips

Garlic & Herb Roasted Red Potatoes

Mushroom, Walnut & Spinach

Curried Potatoes

Housemade Bread with Butter

with housemade toasted bread, fresh spinach with choice of white balsamic or lemon pesto

Housemade Chicken Liver Pâté

Vegan Carne Adovada

House mojo jackfruit, vegan ham, vegan cheese, dill pickles.

Vegan Cubano

Marinated chicken breast, tikka masala sauce, green bell pepper.

Chicken Breast

Steak, potato, onion, and rutabaga (swede) with a side of red and yellow mustard. Served with mustard cream sauce, spicy ketchup or housemade steak sauce.

Steak

Mexican

Reuben

Housemade Meatball

Veggie Chicken Tikka Masala (Red Curry)

Italian

In a large bowl whisk together 4 cups flour and 1 tsp salt. Add the cold cubed butter and, using a pastry cutter or fingertips, rub the butter into the flour until the mixture resembles coarse crumbs with some pea-size butter bits remaining. Sprinkle 3 tablespoons cold water and 2 tablespoons cold milk over the mixture, fold once or twice with a fork to incorporate; add an extra tablespoon cold water if dough is too dry. Bring the dough together with light pressure into a shaggy ball, do not overwork. Divide dough into 4 equal portions, flatten each into a 1/2" disk, wrap in plastic and chill for at least 30 minutes (or up to 2 hours).

Make the dough

While dough chills, trim fat and connective tissue from 1 lb steak and cut into 1/2" pieces. Place steak pieces into a large bowl. Add 1 lb diced russet potato, 1 lb diced rutabaga, and 1 finely chopped yellow onion. Season with 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tablespoon chopped fresh thyme (or 1/2 tsp dried). Toss together until evenly combined. Set aside while you preheat oven.

Prepare the filling

Preheat oven to 400°F (200°C) and line two baking sheets with parchment. On a lightly floured surface roll each dough disk into a roughly 9"–10" circle about 1/8" thick. Divide the filling into 4 equal portions and mound each portion slightly off-center on each dough circle, leaving a 1"–1½" border all around. Brush the border with a little beaten egg (if using) or water. Fold the dough over the filling to form a semi-circle, pressing edges to seal. Starting at one end, crimp by folding a 1/2" pleat along the sealed edge (traditional crimp) or press firmly with a fork to seal. Tuck ends under slightly to form a neat edge. Transfer assembled pasties to prepared baking sheets, spacing 2" apart. Brush tops with melted butter (or egg wash for a glossier finish).

Assemble the pasties

Bake in the preheated 400°F (200°C) oven for 45–55 minutes until crust is golden brown and vegetables are tender when pierced with a skewer and an instant-read thermometer in the meat reads at least 145°F (63°C) for medium-rare to medium, or cook longer to desired doneness (175°F/79°C will give more well-done meat and softer root vegetables). Rotate pans halfway through baking for even browning. If bottoms are browning too fast, slide a second sheet pan underneath. Remove from oven and let rest 10 minutes before serving to allow juices to redistribute.

Bake

Brush the hot pasties with any remaining melted butter. Serve each pasty with a side of red wine gravy or ketchup, as preferred. Pasties can be served whole or halved to show the filling.

Finish and serve

While pasties bake, make the gravy. In a small saucepan melt 2 tablespoons butter over medium heat. Whisk in 2 tablespoons flour and cook, stirring, for 1–2 minutes until the roux is fragrant and lightly golden (do not burn). Slowly whisk in 1 cup beef stock and 1 cup dry red wine until smooth. Bring to a simmer and cook 6–8 minutes until slightly reduced and thickened. Stir in 1 teaspoon Worcestershire sauce, 1 teaspoon salt and 1 teaspoon black pepper; adjust seasoning to taste. Keep warm until ready to serve. If too thin, simmer a few minutes longer; if too thick, add a splash of stock or water.

Slice or present pasties whole. Offer ketchup and warm red wine gravy on the side for dipping. Leftover pasties refrigerate up to 3 days and reheat in a 350°F (175°C) oven 15–20 minutes or until warmed through; reheat gravy gently on the stove.

all-purpose flour

salt (for dough)

cold unsalted butter, cubed

cold water

cold whole milk, extra if needed

beef skirt or chuck steak, trimmed and cut into 1/2" pieces

russet potatoes, peeled and cut into 1/2" dice

rutabaga (swede), peeled and cut into 1/2" dice

yellow onion, finely chopped

salt (for filling)

black pepper, freshly ground

fresh thyme leaves, chopped (or 1/2 tsp dried thyme)

unsalted butter, melted (for brushing)

egg, beaten (for egg wash, optional)

unsalted butter

beef stock

dry red wine

Worcestershire sauce

salt

black pepper

ketchup

extra red wine gravy

Preheat the oven to 120°C (250°F). Line a baking sheet with parchment paper. If you want individual shards, draw 6 circles about 8 cm (3 in) across on the paper as a guide and flip the paper so the pencil doesn't touch the meringue.

Preheat and prepare

Ensure mixing bowl and whisk are completely clean and dry. Separate the 3 large eggs while they are cold, then bring the whites to room temperature for 15–20 minutes (they whip better).

Whisk the egg whites at medium speed until foamy. Add the pinch of salt and continue whisking to soft peaks.

Gradually add the 150 g granulated sugar, 1 tablespoon at a time (or in 4 additions), while whisking at medium-high speed. Once all sugar is added, increase speed to high and whip until glossy, stiff peaks form and sugar is dissolved (rub a little between fingers to check—no grit).

Fold in 1 tsp vanilla extract and 1 tsp cornstarch (if using) gently with a spatula to avoid deflating the meringue.

Spoon or pipe the meringue into 6 dollops or onto the drawn circles. Smooth peaks if desired. Bake at 120°C (250°F) for 60–75 minutes until dry to the touch and easily lifts from paper. Turn off the oven and let the meringues cool completely inside the oven with the door closed or slightly ajar for at least 1 hour to prevent cracking.

Combine 400 g mixed berries, 50 g granulated sugar, 2 tbsp water and 1 tbsp lemon juice in a small saucepan.

Bring to a gentle simmer over medium heat, stirring occasionally. If using frozen berries, let them release juices and thaw fully. Simmer for 6–8 minutes until berries have softened and the mixture has slightly thickened. For a chunkier compote, mash lightly with a fork or the back of a spoon; for a smoother compote, press through a sieve or cook a bit longer.

Stir in 1/2 tsp vanilla extract, taste and adjust sweetness with a little more sugar or lemon juice if needed. Remove from heat and let cool to room temperature (it will thicken further as it cools).

Chill the mixing bowl and whisk/beaters for 5–10 minutes in the fridge (optional but helps). Pour 300 ml cold heavy cream into the bowl.

Whip the cream at medium-high speed until it begins to thicken. Add 25 g icing sugar and 1/2 tsp vanilla extract, then continue whipping to soft-to-medium peaks depending on preference. Do not overwhip; stop when peaks hold their shape but are still soft and billowy.

Break the cooled meringues into large pieces (shards) with your hands or roughly crush them. Reserve a few pretty pieces for garnish if desired.

Layer dessert: In individual glasses or a large bowl, spoon a little whipped cream, add a spoonful of berry compote, sprinkle meringue pieces, then repeat once more finishing with a dollop of whipped cream, a spoonful of compote and a few meringue shards on top.

Garnish with fresh berries and mint leaves. Serve immediately so the meringue retains some crunch. If you need to prepare ahead, keep components separate (store meringues at room temperature in an airtight container, compote refrigerated up to 3 days, whipped cream refrigerated up to 24 hours) and assemble just before serving.

large egg whites

granulated sugar

cornstarch (optional, for stability)

vanilla extract

pinch of salt

frozen mixed berries (or fresh: strawberries, raspberries, blueberries, blackberries)

lemon juice

water

cold heavy cream (double cream)

icing sugar (confectioners')

fresh berries (optional, for garnish)

mint leaves (optional)

Rinse and dry the mixed salad greens thoroughly in a salad spinner or with paper towels; place in a large mixing bowl. Peel (if desired) and thinly slice the red onion into half-moons, measure out 1/2 cup. Cut the English cucumber in half lengthwise and slice each half into 1/4-inch half-moons until you have about 1/2 cup. Halve the cherry tomatoes (or leave whole for presentation) to make about 1 1/2 cups. If using basil, stack leaves, roll tightly and thinly slice (chiffonade) to measure 1/4 cup.

Prep vegetables

Add the sliced red onion, cucumber, cherry tomatoes, and basil (if using) to the bowl with the greens. Season the salad lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper and toss gently to combine; leave dressing off until ready to serve.

In a small bowl or jar, whisk together 3 tbsp white balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey (optional), and 1/2 tsp minced garlic. Slowly stream in 6 tbsp extra-virgin olive oil while whisking briskly until emulsified. Season with 1/4 tsp salt and 1/8 tsp black pepper; taste and adjust sweetness, acidity, or salt as needed. If using a jar, close and shake vigorously for 20–30 seconds.

Make vinaigrette

Reserve 2–3 tbsp dressing per serving (about 1/3 cup for the whole salad). Pour the desired amount over the salad right before serving and toss gently to coat evenly.

In a small food processor or blender combine 1 cup fresh basil leaves, 2 tbsp fresh lemon juice, 2 tbsp toasted pine nuts (or walnuts), 2 tbsp grated Parmesan (optional), 1/2 tsp minced garlic, and 1/4 tsp salt. Pulse until coarsely combined. With the motor running, stream in 4 tbsp extra-virgin olive oil until a loose, slightly textured emulsion forms. If the dressing is too thick, add up to 1 tbsp water to thin. Season with 1/8 tsp black pepper and taste; add more lemon or salt if needed.

Make lemon pesto dressing

Spoon or drizzle the lemon pesto V over the salad (about 2–3 tbsp per serving, or 1/3 cup total for the whole salad) and toss gently to combine just before serving.

Divide the dressed salad among plates or bowls. Optionally finish with a light sprinkle of additional grated Parmesan, a few whole toasted pine nuts, or an extra crack of black pepper. Serve immediately.

mixed salad greens (baby lettuces, arugula, spinach, or spring mix)

red onion

English cucumber

cherry tomatoes

fresh basil leaves (optional, thinly sliced)

kosher salt

freshly ground black pepper

white balsamic vinegar

extra-virgin olive oil

Dijon mustard

honey or agave (optional, to balance acidity)

garlic (minced)

fresh basil leaves

fresh lemon juice

grated Parmesan (or Pecorino, optional)

pine nuts (toasted) or walnuts

water (to thin, optional)

Rinse the chicken livers under cold water and pat dry thoroughly with paper towels. Trim away any connective tissue, greenish bits, or large fat pieces and slice any very large livers so pieces are uniform (about 1-inch pieces). Dry again—excess moisture prevents proper browning.

Season the trimmed livers lightly with 1/2 tsp salt and 1/4 tsp black pepper; set aside while you prepare aromatics.

In a large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons unsalted butter. When the butter foams, add the finely chopped shallot and sauté until translucent and just beginning to color, about 3–4 minutes.

Add the minced garlic and fresh thyme leaves and cook for 30 seconds until fragrant, taking care not to burn the garlic.

Increase heat to medium-high, push the aromatics to the side, add the seasoned livers in a single layer, and sear without moving for 1–2 minutes to develop color. Flip and sear the other side for another 1–2 minutes. The livers should be browned outside but still slightly pink inside—do not overcook or they become grainy.

Pour in 1 tablespoon dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Let the wine reduce for about 1 minute to concentrate flavor and evaporate alcohol.

Remove the pan from heat and transfer the contents (livers and aromatics) into a food processor or high-speed blender. Add 3 tablespoons unsalted butter (cold or cool is fine), 2 tablespoons heavy cream, the remaining salt (2.5 tsp) and pepper (3/4 tsp), and a pinch of allspice or nutmeg.

Pulse to begin puréeing, then process continuously until completely smooth, about 30–60 seconds. Stop and scrape down the sides as needed. Taste and adjust seasoning — add a little more salt or pepper if needed.

If the mixture feels too thick, add 1–2 teaspoons of warm water or more cream and pulse briefly to reach a spreadable, silky consistency.

Pass the puréed mixture through a fine-mesh sieve or chinois using the back of a spoon to push it through. This step removes any remaining graininess for an ultra-smooth texture.

For extra-smooth pâté

Transfer the pâté to a small serving terrine or ramekin(s). Smooth the top with a spatula, then dot or brush the surface with the remaining 3 tablespoons softened butter to form a seal. This helps preserve color and flavor.

Chill in the refrigerator for at least 2 hours (preferably 4 hours or overnight) until firm. The butter on top will solidify into a protective layer. If you skipped the butter seal, cover tightly with plastic wrap.

Remove pâté from refrigerator about 15 minutes before serving to soften slightly. Garnish with a sprinkle of chopped parsley or thyme if desired.

Serve with toasted baguette slices or crackers and optional cornichons or pickled onions on the side. Leftover pâté will keep 3–4 days refrigerated when sealed with the butter layer.

chicken livers

unsalted butter (divided)

olive oil

shallot (finely chopped)

dry white wine (or dry marsala)

heavy cream

fresh thyme leaves

allspice or ground nutmeg

butter (softened, for sealing)

chopped parsley or thyme (optional, for garnish)

cornichons or pickled onions (optional)

toasted baguette slices or crackers

Bring 250 ml fresh cold water to a full rolling boil in a kettle. Use freshly drawn water each time for best flavour.

Boil water

Pour a little boiling water into your cup or teapot, swirl it around, then discard the water. This helps keep the brew hot while steeping.

Pre-warm the cup or teapot (optional)

Place 1 PG Tips tea bag into your warmed cup or teapot. Pour the just-boiled water directly over the tea bag. Allow to steep for 3 to 5 minutes depending on desired strength (3 minutes for light, 4 minutes for medium, 5 minutes for strong). Avoid squeezing the bag while steeping to prevent bitterness; if a stronger cup is wanted, extend steeping time rather than aggressively squeezing.

Steep the tea

After steeping to your preferred strength, remove and discard the tea bag. Gently press it against the cup edge with a spoon if you want to extract a small extra amount, but note this can introduce some astringency.

Remove the tea bag

If you take milk: add 30 ml (about 2 tablespoons) of milk to the cup and stir. For sweetness, add 1 tsp sugar or 1 tsp honey to taste and stir until dissolved. Adjust milk and sweetener quantities to personal preference. Traditional British practice often adds milk after the water, but some add a splash before pouring — either method is acceptable.

Add milk and sweetener (optional)

Serve immediately while hot. Enjoy with biscuits, toast, or alone.

Serve

PG Tips tea bags

Water

Milk (whole or semi-skimmed recommended)

Sugar

Honey

Weigh 20 g of whole coffee beans (this yields roughly one 300 ml brewed cup). Grind beans to a medium-coarse setting for a pour-over or drip brewer; use slightly finer for an automatic drip, slightly coarser for French press.

Measure and grind

Bring 300 ml filtered water to just off-boil: about 92–96°C (198–205°F). If you don't have a thermometer, bring to a boil and let sit 30 seconds.

Heat water

If using a pour-over: place a filter and the ground coffee in your dripper. Pour ~40–60 ml hot water evenly over grounds to saturate them and let bloom for 30–45 seconds (this releases trapped gases).

Bloom (pour-over or drip)

Continue pouring the remaining water in slow, controlled circles over the grounds until you reach 300 ml total (if pour-over). For a drip machine, start the brew cycle and let it finish. For French press, add grounds to the carafe, pour all 300 ml water, stir gently, steep 3:30–4:00 minutes, then press slowly.

Brew

Once brewing is complete, transfer the brewed coffee to a mug. Taste black first to evaluate strength and flavor.

If you like sweet coffee, stir in 1 tsp sugar or your preferred sweetener into the hot brewed coffee until dissolved. Adjust to taste.

Sweeten

For a simple milk coffee: warm 60 ml milk on the stove or with a milk steamer until about 60–65°C (140–149°F). Froth if desired and pour into the brewed coffee. For a cold drink, use cold milk and stir over ice.

Milk / Latte-style

To make iced coffee: let the brewed coffee cool slightly, fill a glass with 4 ice cubes, pour coffee over ice, add milk or sweetener if desired, and stir to chill quickly.

Iced coffee option

Add 1/4 tsp ground cinnamon or 1/4 tsp vanilla extract to the coffee or to the milk before combining for a flavored variation. Stir well and taste; add more if desired.

Flavoring

freshly roasted whole coffee beans

filtered water (for brewing)

milk (dairy or plant)

sugar or sweetener

ice cubes

cinnamon (ground)

Roll lemons on the counter firmly to soften. Cut lemons in half and juice until you have 3 cups (about 12–16 medium lemons). Strain the juice through a fine mesh sieve into a measuring cup or bowl to remove seeds and excess pulp. Set aside.

Juice the lemons

Combine 1 cup water and 1.5 cups granulated sugar in a small saucepan. Warm over medium heat, stirring constantly until sugar dissolves completely and the liquid is clear (do not boil vigorously). Once dissolved, remove from heat and let the simple syrup cool for 5–10 minutes.

Make simple syrup

In a large pitcher (at least 2.5 liters/quarts), pour the strained lemon juice and the cooled simple syrup. Add 6 cups cold water and stir well. Taste and adjust: if too sweet, add up to 1 more cup cold water; if too tart, stir in 1–2 tablespoons sugar dissolved first in a bit of warm water or add a small amount of simple syrup.

Combine and dilute

Refrigerate the pitcher for at least 30 minutes so flavors meld and lemonade becomes cold. For faster chilling, add ice, but note that melting ice will dilute the lemonade further.

Chill

Prepare glasses: fill glasses with ice cubes. Pour lemonade over ice. Garnish each glass with a lemon slice and a sprig of fresh mint. Serve immediately.

Refills: To make two refills (serve approximately 3 total full pitchers worth of finished lemonade), scale quantities by making additional batches as needed. Store extra lemonade in the refrigerator covered for up to 3 days; stir before serving.

The Oggie (the Traditional Pasty)